Lemony lentil soup with saffron-scrambled eggs

Lemony lentil soup with saffron-scrambled eggs

By
From
New Feast
Serves
4-6
Photographer
Alan Benson

This is one of the most popular soups from Greg's early days at Melbourne's O'Connell's Restaurant and we can think of nothing better on a cold winter night. It is deliciously warming and subtly spiced, and the creamy scramble of eggs makes it comforting and filling.

Ingredients

Quantity Ingredient
55ml olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 long green chilli, deseeded and finely chopped
250g dried green lentils
1 teaspoon ground allspice
1 teaspoon honey
1 lemon, finely zested and juiced
1-1 1/4 litres Vegetable stock
salt
freshly ground black pepper
1 cup coriander leaves, plus extra to garnish
extra-virgin olive oil, to serve

Saffron-scrambled eggs

Quantity Ingredient
4 eggs
10-15 saffron threads, lightly toasted and crushed
80ml pure cream
salt
freshly ground black pepper
40g butter

Method

  1. Heat the oil in a heavy-based pan and sweat the onion for 8–10 minutes until soft and translucent. Add the garlic and green chilli, and cook a further minute. Add the lentils, allspice, honey, lemon juice and zest, and then a litre of the vegetable stock. Bring to the boil, then skim, lower the heat and simmer for 45 minutes until the lentils are very tender. Season with salt and pepper, then add the coriander and remove from the heat.
  2. Allow to rest, uncovered, for 10 minutes before blitzing to a puree in a blender or food processor. Taste and adjust the seasoning to your liking and thin with a little more stock if necessary.
  3. When ready to serve, whisk the eggs gently with the saffron, cream and a little salt and pepper. Melt the butter in a frying pan and cook the eggs over a very gentle heat until they are very softly scrambled.
  4. Bring the lentil soup to the boil, skim and pour into serving bowls. Top with a spoonful of the scrambled eggs, drizzle with a little extravirgin olive oil and garnish with fresh coriander leaves.

Note:

  • To toast saffron threads, heat a small dry frying pan over a medium heat for about 30 seconds. Remove the pan from the heat, add the saffron threads and spread them out evenly. Cook for 1–2 minutes, until they dry out. Move them around in the pan from time to time to ensure they dry evenly and don’t burn. Once dry, crush the threads to a powder with the back of a spoon.
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